Cherry Pie Bars

Nesting Corral ~ Cherry Pie Bars

Yesterday was incredibly sunny.  It was so nice to see the sun again after a few months of darkness.  The sun got me thinking about summer, which got me thinking about summer fare, which in turn made me want a fruit pie!  I neither had the time or ambition to actually make a fruit pie, so I did the next best thing.  I made these cherry pie bars.  These are super easy to whip up, no peeling or pitting fruit, and no crust to roll out.  And they taste so delicious!  Of course you could make this with real fruit, and any variety of fruit.  But I wanted something quick and easy, so I went for the canned pie filling.  The only canned pie filling I really like is cherry pie filling, so the choice was easy (plus it was in my pantry).  The sugar cookie type crust with the sweet syrupy cherries topped with a cream cheese glaze is summer in a dish, a quick dish.   Here's the scoop on the lazy mans (but oh so good) version of cherry pie...

Nesting Corral ~ Cherry Pie Bars

*I only made a half batch, full recipe will make twice as much as pictured

Ingredients
1/2 Cup butter, softened
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3Cups flour
1/2 teaspoon salt
1teaspoon baking powder
1 large can (30 oz) cherry pie filling
Cream Cheese Glaze:
     6 ounces cream cheese, softened
     3/4 Cup powdered sugar
     1/2 teaspoon vanilla

Nesting Corral ~ Cherry Pie Bars

Directions
Preheat oven to 350 degrees.

With electric mixer beat butter.  Add sugar and beat until creamy.  Add eggs, one at a time.  Mix in vanilla and almond extract.  Add flour, salt and baking powder.  Press dough evenly into greased 9 inch by 13 inch baking dish.

Bake for 30 minutes, or until edges begin to brown.  Allow to cool completely before adding glaze.

For the glaze beat cream cheese, powdered sugar, and vanilla until smooth.  Spoon into piping bag or sandwich bag with a corner cut off.  Pipe glaze in lattice patter on cooled bars.  Cut into squares and enjoy!

Patriotic Trifle

It's almost here folks!  A true mark of summer, the Fourth of July.  I love this holiday!  The weather is always nice, everyone is in good spirits, it usually involves BBQ, you get to lay in the sun and play in the water, fireworks end the day, and of course there's amazing food.  Forth of July fare is comfort food at its finest.  One thing I particularly enjoy about cooking for this holiday is the abundance of fresh fruit.  The pies are one of the best parts for sure.  But If you're looking for something maybe a little cooler and more refreshing this trifle fits the bill.  Nothing but fresh fruit and homemade whip cream, you can't beat it.  What better way to celebrate our independence from the English than by eating a dessert they created but putting an American twist on it!

Ingredients
{amounts may vary depending on the size of your trifle dish}
4 cups fresh blueberries
4 cups halved fresh strawberries
3 cups heaving whipping cream
3 teaspoons vanilla
1/4-1/2 cup granulated sugar to taste

Directions
Using an electric mixer add the whipping cream, vanilla and sugar (add more sugar if you like it sweeter).  Whip on high speed for about 3 minutes or until stiff peaks form.  (Don't mix too long or it will turn into sweet vanilla butter!)

In trifle dish put a layer about an  inch thick of whipping cream.  Then using about 3 cups of the blueberries spread evenly over the whip cream.  Next add another layer of whip cream, this time about 2 inches thick.  Next add a  layer of about 3 cups of the strawberries.  On top of the strawberries add another 2 inch layer of whip cream.  Now you can decorate the top how you like.  I put a ring of strawberries on the outside, with a circle of blueberries in the middle.  Then I put a dollop of whip cream in the middle of the blueberries and added a final strawberry on top.

Keep refrigerated until ready to serve.  Serve on top of vanilla bunt cake or all on its own, both ways are delicious.  Enjoy! Serves about 10.

Warm Potato Salad with Bacon Vinaigarette

Summer is coming!  I'm holding out hope even though it snowed yesterday.  That means it's time to get outdoor and grilling fare on the menu.  I found this recipe last summer and was addicted to it from the first bite.  This dish is so good and is a nice alternative to the traditional mayonnaise based potato salad.  Plus you serve it warm or at room temp, so no worrying about how to keep it cool on a hot sunny day.  Here's the DL...

Ingredients

2 pounds potatoes, washed and cubed into 1 inch pieces (I have used all kinds of potatoes on this recipe and they all turn out good.  In the picture I used a mix of Yukon Gold and red potatoes)

2 Tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 medium onion, thinly sliced

1 Tablespoon sugar

2 Tablespoons butter

6 strips bacon

1 Tablespoon parsley

Vinaigrette Ingredients

warm bacon drippings

3 Tablespoons apple cider vinegar

2 teaspoons sugar

1/2 teaspoon Dijon mustard

1/8 teaspoon thyme

1/8 teaspoon oregano

1/4 teaspoon pepper

1/4 teaspoon salt

1 Tablespoon olive oil

Directions

Preheat oven to 400 degrees.

In a bowl mix potatoes, olive oil, salt and pepper.  Stir to coat.  Drizzle a little olive oil on a baking sheet.  Put coated potatoes on baking sheet and roast for 35-40 minutes, or until tender and golden brown.

Meanwhile, in small pan over medium heat melt the butter.  Add the onion and the sugar.  Stir to coat and let cook 10-12 minutes, turning occasionally, or until onions are tender and caramelized.

In medium sized pan over medium heat cook bacon until brown and crispy.  Remove bacon and let drain on paper towel.  Leave drippings in pan.

While drippings are still warm, over low heat add all the vinaigrette ingredients.  Whisk well until everything is incorporated and slightly thickened.  

Put hot potatoes into a large bowl.  Crumble the bacon and sprinkle on top of the potatoes.  Add the onions, parsley, and the warm vinaigrette to the potatoes.  Stir well until everything is coated.  Serve warm or at room temperature and enjoy!  Serves 6. 

Red, White, & Blue Punch

Here is a yummy, easy and refreshing way to spruce up your Fourth of July party.  Pulling this punch together couldn't be more simple.  Plus it taste so good and the mint slowly infuses into the punch and makes it ultra refreshing on a hot summer day.  Here's the DL...
Ingredients
White Grape Juice
Sprite
3-5 sprigs of mint
2 cups of fresh blueberries
2 cups of fresh raspberries

Directions
Mix the well chilled white grape juice & sprite together in your beverage container using a one to one ratio.  Pour in the blueberries and raspberries and stir around to mix them up.  Put in the mint and give it one stir.  Enjoy!

My Favorite Chicken Salad

As summer very slowly slips away here (we've had 40 days of no rain and 80 degree days, very unusual for a Montana September) I've become acutely aware that making quick and cool summer recipes will come to a halt.  So I thought in honor of summer I would do one more summer type recipe to close it all out and usher in soup and meat season; otherwise known as "fall".  Here it is, my chicken salad.  I actually eat this all year long, but it becomes much more of a standard in the hot months.  It's so easy to make, it's fresh and flavorful,  it's healthy, and you can make a big batch of it and have it all week long.  To make it really easy on myself sometimes I'll use a whole rotisserie chicken, so good and quick.  (Then you can make stock from the carcass and freeze it for fall time soups.)  Here's the DL...
Ingredients
3 cups chopped cooked chicken
2-3 celery stalks, sliced
3/4 cup  (sliced lengthwise) red grapes
1 tablespoon chopped fresh parsley
1/2 cup mayo
1/4 cup sour cream
pinch of garlic powder
salt and pepper to taste
Directions
In medium bowl mix all ingredients except chicken until well incorporated.  And chicken and stir to coat.  If needed add more mayo.  Refrigerate for 1 hour.  Spoon onto sliced croissants, sandwich bread, or flour tortillas.  Enjoy!  {makes 6-8 servings}

Chicken and Roasted Broccoli Pasta Bake

This dish is a winner in our house.  Everyone loves it and they don't realize that it's good for them.  I love recipes like that!  It's always nice to remember that healthy food can taste good too.  This dish is easy to pull together and you could even make it ahead of time and bake it later if you needed to.  Use whole wheat pasta to bump up the health factor  Here's the skinny...
Ingredients
4 Tablespoons olive oil
4 Tablespoons flour
4 garlic cloves, minced
2 cups chicken stock
1 cup milk
6 ounces Greek yogurt
2 1/4 cups grated parmesan cheese
1/4 cup grated mozzarella cheese
pinch of nutmeg
salt to taste
2 1/2 cups cooked chicken, cubed
2 cups roasted broccoli
16 ounces Rotini pasta
Directions
Preheat oven to 375 degrees.
Boil Rotini pasta according to package directions until al dente.  To roast broccoli: heat oven to 425 degrees.  Spread broccoli out on baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 8-10 minutes, or until broccoli is tender and ends begin to brown.
In sauce pan over medium heat mix olive oil and garlic cloves.  Cook until garlic begins to sizzle.  Whisk in flour and cook for one minute, whisking constantly.  Stir in Chicken stock and milk, heat up stirring occasionally until mixture has thickened a little and is warm throughout.  Whisk in Greek yogurt.  Slowly whisk in 2 cups of the Parmesan cheese until it is melted.  Add nutmeg and salt to taste (be sure not to under salt).
Pour cheese sauce over noodles and toss to coat.  Gently stir in chicken and broccoli. Place into baking dish.  Sprinkle remaining Parmesan and mozzarella cheese on top.  Bake for 15-20 minutes, or until cheese is completely melted.  Enjoy!  {serves 6-8}

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Cheesy Chicken, Artichoke, & Spinach Bake

Fettuccine Alfredo

Pasta Chicken Salad

This is a great way to make chicken salad go a long way for a little change.  I love chicken salad, but it does go fast and chicken isn't always cheap.  But with a few minor adjustments and adding pasta you can make a little chicken salad feed your whole family.  Here's the DL...
Ingredients
1/3 cup milk
1/3 cup mayonnaise
1/8 cup sour cream
3 Tablespoons sugar
1 Tablespoon white vinegar
3 Tablespoons fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon mustard
16 ounces pasta (I used Ziti)
2 cups diced cooked chicken
3/4 cup dried cranberries
1/2 cup diced celery
1/2 cup chopped walnuts
Directions
Cook pasta according to box directions.  Rinse cooked pasta with cold water.
Meanwhile, in medium bowl whisk together milk, mayonnaise, sour cream, sugar, vinegar, parsley, salt, celery salt, pepper, and mustard.  Pour dressing over pasta and stir to coat pasta.
Add chicken, cranberries, celery and walnuts.  Gently mix together.  Serve and enjoy!
*cover and refrigerate if not serving immediately.

Love This Stuff

One thing we don't lack around here are mosquitoes.  They're horrible for all of July & August.  My poor kids get eaten alive the minute they step out the door.  And they hate it when I have to spray them down with bug spray.  So you can only imagine my excitement when I found this stuff.  Not only does it smell good, it's sunscreen & bug repellent in one.  It's always handy when you have 4 kiddos if you can skip a step.  So to get sunscreen & bug repellent on in one shot is wonderful.  It's also waterproof.  I swoon, I'm in love.

You can grab a bottle of this stuff here wait patiently for a sale & you can get it for a steal.